Calabash PuddingThis pudding is traditional in India and has a texture similar to our Indian pudding or pumpkin pudding. A very healthy dessert, it is easy to make and tastes luscious served warm or chilled.
- 2 c milk, 2% or richer
- 1 Tbsp butter
- 1 medium calabash (also called bottle gourd or opo squash)
- 1/4 c sugar
- 1/4 tsp ground cardamom
- 2 T chopped cashews or pistachios
- 2 T golden raisins
- Over medium heat, cook the milk until simmering; lower heat and simmer about 10 minutes or until reduced by one-fourth.
- Peel the calabash, cut off the ends and cut lengthwise down the center. Remove the seeds with a spoon. Grate the calabash on a box grater, or cut in smaller pieces and put through food processor until finely grated. Using your hands, squeeze out the excess moisture from the calabash and place in a measuring cup. You should have about 1 cup of calabash for this recipe, otherwise adjust the remaining ingredients proportionately.
- Saute the calabash in the butter for about 3 minutes. Add the simmered milk and continue cooking, stirring often, over low heat for 10 minutes, stirring occasionally. Add the sugar and cardamom and cook about 5 more minutes.
- This dessert may be served warm, or chilled. Place in serving bowls and sprinkle with chopped cashews and golden raisins.